This recipe is one of our longtime family favorites. These muffins are so good and freeze so well.
These also make a great dessert to add to a sack lunch. Just pull a frozen muffin out and stick it in a baggie in your sack lunch and by lunchtime, it’s all thawed and ready to eat.
If you want to try a bit of a different and healthier twist, The Frugal Girl remade this recipe using sweet potatoes, whole-wheat flour, and less oil.
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar or raw sugar (can be reduced)
- 1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
- 1 1/2 cups oil (vegetable, Canola, or olive)
- 3 cups flour (whole-wheat, white, or any combination of both)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1-2 cups chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
To freeze: Thoroughly cool muffins and stick in an airtight freezer bag and freeze for up to 6 weeks.
To thaw: Let muffins thaw at room temperature for 30 minutes to an hour. Or, defrost individually for 1-2 minutes in the microwave.
Makes 24-30 muffins.
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